Spiced Tequila-Lime Grilled Shrimp Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Zesty grilled shrimp marinated in tequila and lime served on warm tortillas topped with fresh mango salsa for a vibrant taco experience. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, tequila, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, peeled and deveined large shrimp
• 1/4 cup tequila
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 medium, diced ripe mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup tequila, 3 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 2 tablespoons olive oil. Add 1 pound peeled and deveined shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
2. Step 2: While the shrimp marinates, prepare the mango salsa by mixing 1 diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, and 1 minced small jalapeño in a bowl. Set aside.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
5. Step 5: Assemble the tacos by placing grilled shrimp on each tortilla, topping with mango salsa, and serving with lime wedges for squeezing over the top.